1 1/4 cups uncooked penne pasta (4 oz)
2 tsp olive or vegetable oil
3 cloves garlic, finely chopped
1 lb Roma tomatoes (6 medium), coarsely chopped
1 tbsp chopped fresh basil leaves (dry basil leaves work as well, but fresh is much better)
1/4 tsp salt
1/4 tsp pepper (fresh ground pepper if you have it)
Cook and drain pasta as directed on package, omitting salt.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Cook garlic in oil 30 seconds, stirring frequently. Stir in tomatoes. Cook 5 - 8 minutes, stirring frequently, until tomatoes are soft and sauce is slightly thickened. Stir in basil, salt and pepper. Cook 1 minute. Serve sauce over over pasta.
Serves 2
*Add chicken to this pasta dish. After cooking the garlic, add about 1/2 lb. cubed boneless skinless chicken; cook until no longer pink in center.
**Found in Betty Crocker - Fresh & Delicious meals for 2
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